CHICKEN, GREEN OLIVE, MOLE ENCHILADAS ..... mmmmmyesss!
Makes 8
enchiladas in one 9 x 13 pan or 4 servings.
Can assemble
the dish the day before and refrigerate.
Ingredients:
2 1/2 lbs of shredded
chicken (rotisserie is easiest!)
3 Cups of chicken
broth
4 Tbs Olive oil
1 Cup finely chopped onions (half goes in sauce, half goes raw into
enchilada assembly)
1.5 Tbs finely chopped
garlic
1/2 tsp dried oregano
1/2 tsp cumin
1/8 tsp ground cinnamon
2.5 Tbs of hot Mexican chili
powder
1.5 Tbs all purpose flour
1/4 oz semisweet chocolate
a Dash of chipoltle powder if you have it
8 - 5-6" soft corn
tortillas
1/2 lb Shredded Monterey jack cheese (about 2.25 C)
1/2 C drained, sliced
pimento-stuffed green olives
1.
Shred chicken into a large bowl
2.
Heat 1.5 T oil in a large sauce pan over
medium/low heat. Add onion, garlic oregano, cumin and cinnamon. Cover. Cook until
onion is almost tender, stirring occasionally, about 10 min. Mix in chili
powder and flour; stir 3 minutes.
3.
Gradually whisk in 3 C broth. Increase heat
to medium/high. Boil until reduced to 1.5 C, stirring occasionally, about 35
min. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool a bit.
4.
Heat a bit of oil in a medium skillet over
medium heat, add 1 tortilla, cook until just pliable (about 20 sec per side).
Transfer to a paper towel lined baking sheet. Repeat with all tortillas.
5.
Spread a little sauce on the bottom of a 13 x 9
x 2 glass baking dish. Mix 1/2 cup sauce into the chicken.
6.
Into each tortilla spoon 3 T cheese, 1T olives,
1T onion and 1/4 C chicken. Roll, arrange seam side down in dish.
7.
Preheat oven to 375. Top enchiladas with remaining
sauce, sprinkle with cheese. Cover with foil; bake 20 min (30 if chilled).
Remove foil and bake until sauce bubbles, about 10 min. Let stand 10 min.
YUMMMMMMYYYYYY!!!!
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